RTM-224 Cake Decorating
This course is designed to introduce students to cake decorating, from basic techniques, such as cake baking, buttercream frosting production and piping skills, to advanced decorating techniques utilizing rolled fondant, gum paste, and marzipan. Students prepare buttercream-frosted cakes with simple decorations and multi-faceted piped decorations as well as fondant-covered cakes with fondant decorations, gum paste flowers, and modeled figures. Students gain experience with round cakes, sheet cakes, and tiered cakes. Bakery business management is also discussed, including customer service, pricing and marketing/promotion. Fee is required. (7 contact hours)
Department
Business